Almond Sponge Cake with Chocolate and Vanilla Mousse & Strawberry Glaze
An elegant layered dessert featuring a light almond sponge cake topped with rich chocolate mousse, fluffy vanilla mousse, and a shiny strawberry glaze. Finished with whipped cream and freeze-dried raspberries, this treat is as beautiful as it is delicious.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 squares 1x
- Category: Dessert
- Method: Baking + No-Bake Layers
- Cuisine: French-Inspired
- Diet: Vegetarian
Ingredients
Units
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips, melted
- 1 cup heavy cream (for chocolate mousse)
- 2 tablespoons powdered sugar (for chocolate mousse)
- 1 cup heavy cream (for vanilla mousse)
- 2 tablespoons powdered sugar (for vanilla mousse)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen strawberries
- 2 tablespoons sugar (for glaze)
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Whipped cream (for garnish)
- Freeze-dried raspberry crumbles (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Beat eggs and granulated sugar until pale and thick, about 5 minutes.
- Sift together all-purpose flour, almond flour, baking powder, and salt. Gently fold into the egg mixture until just combined.
- Pour batter into prepared pan and bake for 12–15 minutes, or until a toothpick comes out clean. Cool completely.
- To make the chocolate mousse, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form. Fold in melted, cooled chocolate until smooth. Spread over cooled sponge and chill to set.
- To make the vanilla mousse, whip 1 cup heavy cream with 2 tbsp powdered sugar and vanilla until stiff peaks form. Spread over chocolate layer and chill again for at least 30 minutes.
- To make the strawberry glaze, cook strawberries, sugar, and lemon juice in a small saucepan over medium heat until bubbling. Stir in cornstarch slurry and cook until thickened. Blend until smooth, then cool slightly.
- Spread cooled glaze over vanilla mousse and chill until fully set.
- Garnish with piped whipped cream and freeze-dried raspberry crumbles before serving.
Notes
- Use room-temperature eggs for better sponge volume.
- Allow each mousse layer to chill before adding the next to maintain clean layers.
- Glaze can be made ahead and stored chilled before assembling.
- Cut with a hot knife for clean, even slices.
Nutrition
- Serving Size: 1 square
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg